日本におけるキャベツ生産地域の成立とその背景としてのキャベツ食習慣の定着―明治後期から昭和戦前期を中心として―

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  • Formation of Cabbage Production Areas and Fixation of the Cabbage Dietary Habit in Japan from the Late Meiji Era to the Early Showa Era
  • ニホン ニ オケル キャベツ セイサン チイキ ノ セイリツ ト ソノ ハイケイ ト シテノ キャベツ ショク シュウカン ノ テイチャク メイジ コウキ カラ ショウワ センゼンキ オ チュウシン ト シテ

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This paper examines the formation of cabbage production areas in modern Japan, in association with the fixation of the cabbage dietary habit. Cabbage was introduced to Japan in the early Meiji era. Cabbage cultivation was easy, but cabbage production areas were not formed for many years. The main reason is that recipes using cabbage did not conform with Japanese eating habits.<br>Since the middle of the Meiji era, city dwellers showed great interest in cabbage. Cabbage recipes were published widely in cooking manuals, women's magazines, and cooking columns in newspapers, which led to a significant increase in the demand for cabbage in Japanese cities.<br>From the late Meiji era, vegetable demand in urban areas increased rapidly with urbanization. Because it is suitable for long-distance transportation, cabbage became a major vegetable. Eventually, it attracted private breeders who developed new cabbage breeds adapted not only to local conditions, but also to the taste of city inhabitants. As a result, many cabbage production areas had formed in Japan by the early Showa era. This led to the use of more cabbage in home cooking by the middle class and meals of the general public in cities.<br>Most recent research had suggested that the formation of vegetable production areas occurred due to appropriate natural conditions and the availability of transport. It becomes clear that dietary habit and spread of consumption are indispensable factors. Therefore it is important to understand the diffusion of imported vegetables when considering production and consumption factors comprehensively.

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  • 地理学評論

    地理学評論 81 (1), 1-24, 2008

    公益社団法人 日本地理学会

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